Sausage Smothered in Red Cabbage: A Hearty and Flavorful Feast
Are you looking for a comforting, flavorful, and relatively easy-to-make meal? Look no further than sausage smothered in red cabbage! This dish is a delightful combination of savory sausages, tangy red cabbage, and a touch of sweetness, creating a symphony of flavors that will tantalize your taste buds. Perfect for a chilly evening or a weekend gathering, this recipe is sure to become a new family favorite. This blog post will guide you through every step of the process, from selecting the best ingredients to mastering the perfect braising technique.
## Why You’ll Love This Recipe
* **Flavorful:** The combination of sausages, red cabbage, onions, apples, and spices creates a complex and delicious flavor profile.
* **Comforting:** This is the ultimate comfort food – warm, hearty, and satisfying.
* **Easy to Make:** While it requires some time for braising, the recipe itself is straightforward and easy to follow.
* **Versatile:** You can easily adapt this recipe to your liking by using different types of sausages, adding other vegetables, or adjusting the spices.
* **Budget-Friendly:** Red cabbage and sausages are relatively inexpensive, making this a great option for a budget-conscious meal.
* **Great for Leftovers:** The flavors develop even more overnight, making leftovers a delicious lunch or dinner option.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather all the necessary ingredients. Here’s what you’ll need:
* **Sausages:** 1.5 – 2 lbs of your favorite sausages. Bratwurst, kielbasa, Italian sausage (sweet or hot), or even chorizo work well. Choose a sausage that you enjoy and that will complement the other flavors in the dish. Consider a mix of different sausage types for a more complex flavor profile. For this recipe, we will aim to use a mix of Bratwurst and Kielbasa.
* **Red Cabbage:** 1 large head of red cabbage (about 2-3 lbs), shredded. Fresh red cabbage is essential for the best flavor and texture. Make sure the cabbage is firm and vibrant in color.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good balance of sweetness and sharpness.
* **Apples:** 2 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and chopped. Tart apples like Granny Smith add a nice contrast to the sweetness of the other ingredients. Honeycrisp apples provide a balance of sweetness and tartness.
* **Bacon (Optional):** 4-6 slices of bacon, diced. Bacon adds a smoky flavor and richness to the dish. If you are vegetarian, you can omit the bacon or use a vegetarian bacon substitute.
* **Olive Oil:** 2 tablespoons. Olive oil is used for sautéing the vegetables and browning the sausages.
* **Balsamic Vinegar:** 2 tablespoons. Balsamic vinegar adds a touch of acidity and sweetness that balances the flavors. You can substitute with red wine vinegar if you don’t have balsamic vinegar on hand.
* **Brown Sugar:** 1-2 tablespoons (adjust to taste). Brown sugar adds a touch of sweetness and helps to caramelize the cabbage.
* **Caraway Seeds:** 1 teaspoon. Caraway seeds add a distinctive, slightly anise-like flavor that complements the cabbage and sausages. If you don’t have caraway seeds, you can omit them or substitute with fennel seeds.
* **Juniper Berries:** 6-8 crushed. Juniper berries add a unique piney and slightly peppery flavor. They are a traditional ingredient in German cuisine and pair well with sausages and cabbage. You can find juniper berries at most spice stores or online. If you can’t find them, you can omit them.
* **Bay Leaves:** 2. Bay leaves add a subtle, aromatic flavor to the dish. Remember to remove them before serving.
* **Chicken Broth:** 1 cup. Chicken broth provides moisture and adds flavor to the braising liquid. You can substitute with vegetable broth if you prefer.
* **Salt and Pepper:** To taste. Season generously with salt and pepper to bring out the flavors of the other ingredients.
* **Optional Garnishes:** Fresh parsley, chopped; sour cream or plain yogurt.
## Equipment You’ll Need
* Large Dutch oven or heavy-bottomed pot with a lid
* Cutting board
* Sharp knife
* Measuring spoons and cups
* Wooden spoon or spatula
## Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s start cooking! Follow these step-by-step instructions for a delicious sausage smothered in red cabbage.
**Step 1: Prepare the Ingredients**
* Shred the red cabbage: Remove the outer leaves of the red cabbage and discard them. Cut the cabbage in half through the core. Place each half cut-side down on a cutting board and thinly slice it using a sharp knife. You can also use a mandoline slicer for even thinner slices. Alternatively, you can buy pre-shredded red cabbage to save time.
* Chop the onion: Peel and chop the yellow onion into small dice. Uniformly sized pieces will ensure even cooking.
* Prepare the apples: Peel, core, and chop the apples into bite-sized pieces. If you’re using a tart apple like Granny Smith, you can leave the peel on for added texture and nutrients.
* Dice the bacon (if using): Cut the bacon slices into small pieces.
* Crush the juniper berries: Place the juniper berries in a resealable bag and crush them with a rolling pin or the bottom of a heavy pan.
**Step 2: Brown the Sausages (important for flavor)**
* Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausages and brown them on all sides. This step is crucial for developing flavor and adding depth to the dish. Don’t overcrowd the pot; brown the sausages in batches if necessary. Remove the sausages from the pot and set aside. Browning should take around 5-7 minutes per side.
**Step 3: Sauté the Aromatics**
* If using bacon, add the diced bacon to the pot and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. If you’re not using bacon, skip this step and proceed to the next step using the olive oil remaining in the pot.
* Add the chopped onion to the pot and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The onions should be soft and slightly sweet.
**Step 4: Add the Red Cabbage and Apples**
* Add the shredded red cabbage and chopped apples to the pot. Stir well to combine with the onions and bacon fat (or olive oil). Cook for 5-7 minutes, stirring occasionally, until the cabbage starts to soften slightly.
**Step 5: Deglaze and Add Flavor**
* Pour in the balsamic vinegar and scrape the bottom of the pot to deglaze, releasing any browned bits that have stuck to the bottom. These browned bits are packed with flavor, so don’t skip this step!
* Add the brown sugar, caraway seeds, crushed juniper berries, and bay leaves. Stir well to combine.
**Step 6: Braise the Cabbage**
* Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for at least 1.5 to 2 hours, or until the cabbage is very tender and the flavors have melded together. Stir occasionally to prevent sticking. The longer the cabbage braises, the more flavorful it will become.
**Step 7: Add the Sausages Back In**
* After the cabbage has braised for at least 1.5 hours, nestle the browned sausages into the cabbage. Cover the pot and continue to braise for another 30 minutes, or until the sausages are heated through and cooked through. This will allow the sausages to infuse their flavor into the cabbage.
**Step 8: Season and Serve**
* Remove the bay leaves. Taste the cabbage and adjust seasoning with salt and pepper as needed. You may also want to add a little more brown sugar if you prefer a sweeter flavor.
* Serve the sausage smothered in red cabbage hot, garnished with fresh parsley and a dollop of sour cream or plain yogurt, if desired. Serve it as a main course on its own, or alongside mashed potatoes, spaetzle, or crusty bread.
## Tips and Variations
* **Sausage Selection:** Experiment with different types of sausages to find your favorite combination. Smoked sausages, spicy Italian sausages, or even vegetarian sausages all work well in this recipe.
* **Add other vegetables:** Feel free to add other vegetables to the cabbage, such as carrots, celery, or potatoes. Add them at the same time as the cabbage and apples.
* **Spice it up:** For a spicier dish, add a pinch of red pepper flakes or a chopped chili pepper to the pot along with the other spices.
* **Sweeten it up:** If you prefer a sweeter dish, add more brown sugar or a drizzle of maple syrup to the cabbage.
* **Add wine:** For a richer flavor, add a splash of red wine to the pot along with the chicken broth. Dry red wine, such as Pinot Noir or Merlot, works well.
* **Make it vegetarian:** Omit the sausages and bacon and use vegetable broth instead of chicken broth. Add some smoked paprika for a smoky flavor.
* **Slow Cooker Version:** You can also make this recipe in a slow cooker. Brown the sausages and sauté the onions and apples in a skillet before transferring them to the slow cooker along with the cabbage, spices, and broth. Cook on low for 6-8 hours or on high for 3-4 hours.
## Serving Suggestions
Sausage smothered in red cabbage is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:
* **As a Main Course:** Serve it as a hearty and satisfying main course on its own.
* **With Mashed Potatoes:** Serve it alongside creamy mashed potatoes for a classic comfort food combination.
* **With Spaetzle:** Serve it with spaetzle, a type of German egg noodle, for an authentic German meal.
* **With Crusty Bread:** Serve it with crusty bread for soaking up the delicious sauce.
* **As a Side Dish:** Serve it as a flavorful side dish to grilled meats or roasted chicken.
## Storage and Reheating
* **Storage:** Leftover sausage smothered in red cabbage can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the leftovers in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
## Nutritional Information (Approximate)
* Calories: Approximately 400-600 per serving (depending on the type of sausage used).
* Fat: 25-40g
* Carbohydrates: 20-30g
* Protein: 20-30g
## Conclusion
Sausage smothered in red cabbage is a delicious, comforting, and easy-to-make meal that is perfect for any occasion. With its combination of savory sausages, tangy red cabbage, and a touch of sweetness, this recipe is sure to become a new family favorite. So, gather your ingredients, follow the step-by-step instructions, and enjoy this hearty and flavorful feast!
Enjoy your culinary adventure!